Set your oven to 350°F (175°C) to preheat. Line a baking sheet with parchment paper to prevent sticking, then set it aside while you prepare the dough.

Combine 1 cup of granulated sugar and 1 cup of softened butter in a large mixing bowl. Beat them together with a mixer until the mixture is pale, fluffy, and smooth—this step adds air to the dough and helps create a tender cookie.

Add 1 egg, 1½ teaspoons of vanilla extract, ½ teaspoon of salt, and ½ teaspoon of baking soda to the creamed butter and sugar mixture. Mix thoroughly using a spatula or spoon until everything is well combined and smooth.

Gradually stir in 3 cups of all-purpose flour, a little at a time, mixing until a soft dough begins to form. If the dough feels too dry or crumbly, add up to 2 tablespoons of milk to help bind it together. I usually only add milk if the dough isn’t coming together easily on its own.

Gently fold in 1 cup of white chocolate chips, stirring until they’re evenly distributed. Then carefully add 1 cup of fresh, dried blueberries—fold them in gently to keep them whole so you get juicy blueberry bursts in each bite.

Using a cookie scoop or tablespoon, place scoops of dough onto your prepared baking sheet, spacing them about 2 inches apart to allow room for spreading. Bake the cookies for 10–12 minutes, or until the bottoms and edges are lightly golden. For softer, gooier cookies, remove them as soon as the edges start to turn golden and let them finish setting on the baking sheet.

After baking, allow the cookies to sit on the pan for 1–2 minutes to firm up slightly. Then carefully move them to a cooling rack to cool completely before serving or storing.